Greek Spinach Pie (Spanakopita)

3 lb. fresh spinach OR 3 lb. frozen spinach -- thawed
6 eggs -- beaten
1 cup chopped green onions -- white and green part
6 oz. mozzarella -- shredded
1/2 cup grated parmesan
6 oz. crumbled feta
1/4 cup olive oil
1/4 cup finely chopped fresh dill
1/4 tsp. freshly ground black pepper
1 lb. box of phyllo -- thawed
1 cup unsalted butter
1/2 cup olive oil

If using fresh spinach: Cook the cleaned and stemmed spinach, covered, in a large dutch oven 3 - 5 minutes or until tender (do not add water!). Drain the spinach well and chop coarsely.

If using frozen spinach: Thaw the spinach, drain in a colander and then, using your hands, squeeze as much moisture as possible from the spinach.

Combine the spinach and all remaining ingredients except the phyllo, butter and 1/2 c. of olive oil in a bowl. Mix well.

Melt the butter and 1/2 c. of olive oil together. Keep warm.

Trim the phyllo to fit a 13x9x2 inch lasagna pan (I don't. I just fold over the edges into the pan and brush them with butter, too.) Brush the bottom of the pan with butter/oil mixture. Place a sheet of phyllo in the pan and brush with butter. Cover with another sheet of phyllo. Continue until you have 5 sheets of dough. Spread 1/4 of the spinach over the phyllo. Continue layering the Phyllo and spinach making sure you end up with a layer of Phyllo on top. Bake at 350F. for 1 hour or until golden brown.

8 servings.

Apparently, the parmesan and mozzarella are not authentic to the dish. But she (my great-grandmother) used something similar in Greece, couldn't get it here, and subbed. Since it was handed down verbally, I have no idea what the original with the original cheeses were like, nor what those cheeses were.

This dish, however, is so very delicious. Also freezes well. I always serve it with a little sour cream on the side. Also, the amounts aren't exact. I add more or less these amounts. Please feel free to add or subtract amounts as you see fit.

Source of recipe: CLS